Step 1: Marinate the Chicken : In a large bowl, combine grated onion, garlic, ginger, turmeric, cumin, saffron, salt, pepper, lemon juice, and olive oil. Add the chicken pieces and rub the marinade in thoroughly, coating all sides. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Step 2: Brown the Chicken : Heat 2 tbsp of olive oil in a tagine or heavy-bottomed Dutch oven over medium heat. Add the marinated chicken pieces (reserving the marinade) and brown on all sides, about 5–7 minutes. Remove the chicken and set aside.

Step 3: Cook the Onions and Spices : In the same pot, add sliced onions and cinnamon stick. Sauté gently for 8–10 minutes, stirring occasionally, until the onions become soft and golden. Stir in any leftover marinade to deepen the flavor base.

Step 4: Simmer the Tagine : Return the chicken pieces to the pot, nestling them among the onions. Pour in the chicken broth or water. Scatter the preserved lemon quarters and green olives around the chicken. Cover with a lid (or tagine top) and simmer gently on low heat for 45–55 minutes, until the chicken is fully cooked and tender. Occasionally spoon the cooking liquid over the chicken and check to ensure there’s enough liquid—add a splash of water if needed.

Step 5: Finish and Garnish : Once the chicken is cooked, the sauce should be rich and slightly reduced. Stir in chopped cilantro and parsley just before serving. Taste and adjust seasoning—some preserved lemons can be quite salty, so you may not need extra salt.